If the thought of making dumplings at home sounds like too much, may I humbly suggest you give this week's recipe a go. Besides filling your mouth with first-rate flavours you'll hopefully discover how straightforward dumplings are to make.
Pork dumplings and miso mayonnaise
Serves 4
200g chicken breast
100g smoked bacon
2 eggs
100ml double cream
400g pork mince
40g ginger
50g leek
2 spring onions
1 red chilli
1 pack won ton pastry
2 egg yolks
5g salt
5g wasabi paste
30ml rice vinegar
20ml white vinegar
250ml vegetable oil
50g white miso
50ml sunflower oil
Start by making the filling for the dumplings. Place the chicken breast, bacon and eggs in a food processor and blend until smooth. Remove the mixture from the food processor and place it in a mixing bowl then gradually add the cream, combining well. Mix in the pork mince, season well with salt and place to one side.
Peel and grate the ginger finely. Slice the white part of the leek and spring onions thinly and chop the chilli as finely as possible. Add these ingredients to the filling mixture and mix well.
Next take the won ton wrappers and separate them. With a dessertspoon in one hand and a wrapper in the other, place the filling in the centre of the wrapper, brush the edges with water and fold it in half to make a triangular dumpling. Repeat until the mixture is finished – you should have around 20 dumplings. Place them in the fridge until ready to cook.
To make the mayonnaise place the egg yolks in a large mixing bowl and whisk until pale. Whisk in the salt, wasabi and vinegars and continue whisking as you slowly add the vegetable oil. Once all the oil is incorporated add the white miso.
To cook the dumplings add the sunflower oil to a wok or a high-sided non-stick frying pan with a lid over a medium heat. Add the dumplings, flat side down, and fry gently for five minutes. After this time the bottom should be golden brown. Now carefully add around 200ml water to the pan – enough to cover half way up the dumplings – and place the lid on. Cook over a gentle heat for 10 to 15 minutes until most of the water has evaporated and the dumplings are firm to the touch.
When cooked remove the dumplings from the pan and serve alongside the mayonnaise.
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